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WO2016025667A1 - Distribution gaussienne tronquée de particules de café, ensembles cartouches, et utilisations de celles-ci - Google Patents

Distribution gaussienne tronquée de particules de café, ensembles cartouches, et utilisations de celles-ci Download PDF

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Publication number
WO2016025667A1
WO2016025667A1 PCT/US2015/044972 US2015044972W WO2016025667A1 WO 2016025667 A1 WO2016025667 A1 WO 2016025667A1 US 2015044972 W US2015044972 W US 2015044972W WO 2016025667 A1 WO2016025667 A1 WO 2016025667A1
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coffee
particles
brewing
microns
composition
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Daniel Perlman
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Brandeis University
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Brandeis University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/08—Methods of grinding coffee

Definitions

  • compositions, systems, and methods for the brewing of ground coffee bean particles include ground and sized coffee bean particles that have been separated on the basis of size to provide a truncated Gaussian distribution of particle sizes of coffee particles.
  • the coffee bean particles may be packaged and sealed inside a coffee filter cartridge assembly configured and arranged for use in compatible, i.e. , companion, automated coffee brewing machines.
  • ground roasted coffee beans have been brewed with hot water by any one variety of at least four different methods.
  • these methods and common names associated with the methods include (i) boiling and decoction, e.g. cowboy coffee, (ii) steeping or infusion, e.g., French press coffee, (iii) gravitational filtration, e.g., drip and percolator coffees, and (iv) pressurized filtration, e.g., espresso coffee.
  • boiling and decoction e.g. cowboy coffee
  • steeping or infusion e.g., French press coffee
  • gravitational filtration e.g., drip and percolator coffees
  • pressurized filtration e.g., espresso coffee.
  • Each of these methods includes variations and, for producing an acceptable to good tasting coffee beverage, requires coffee beans ground to different average particle sizes.
  • boiled cowboy coffee utilizes coarse grounds (approximately 1 mm or greater diameter) where the grounds settle rapidly to the bottom of the pot.
  • Boiled Vietnamese or mud coffee in the Middle East utilizes a finely ground coffee (less than 0.4 mm diameter) that is brought to a rapid boil with or without sugar one or more times and allowed to settle slowly to the bottom of the pot.
  • Steeped French press coffee also utilizes a coarse ground coffee (1-1.5 mm diameter) in which a tall cylinder fitted with a metal and/or nylon mesh filter-plunger is used to move suspended coffee grounds to the bottom of the cylinder, enabling the filtered coffee to be poured out for drinking.
  • Gravity filtration brewing methods include the drip process in which the coffee particles rest in an open filter with a filter support holder, and are typically bathed with hot water that is manually or automatically dispensed onto the coffee grounds for a few minutes before the coffee is poured.
  • the filtration and percolator methods utilize a regular grind (approximately 1 mm diameter) or drip grind
  • percolator brewing boiling water is forced upward into a brewing chamber where, like drip brewing, simple gravity moves the water downward through the grounds. Unlike the drip method, percolator brewing passes the water upward and then downward over the grounds repeatedly.
  • pressurized filtration methods exemplified by the espresso and "moka pot” methods rely on highly pressurized hot water that is forced upward or downward a single time, through finely ground coffee grounds (approximately 200 microns or 0.2 mm diameter).
  • an espresso machine While a moka pot may generate only about 1 bar (14- 15 psi) of pressure, an espresso machine generally operates at ten times that pressure, forcing heated water at approximately 200°F through a packed bed or "puck" of coffee grounds to produce between 1 and 2 ounces of highly concentrated coffee.
  • One of the control systems employs sensors that control and limit air pressure delivering heated water through a brewing cartridge (holding coffee grounds or tea leaves, for example) to a range of between approximately 1.5 and 7 psi (between 0.1 atm and 0.5 atm or bar of pressure).
  • Sylvan et al. describes an improved beverage filter cartridge in U.S. Pat. No. 5,325,765 for use in an automatic brewing machine. Such brewing machines that are adapted to hold disposable filter cartridges are described in a number of other patents assigned to Keurig, Inc., such as U.S. Pat. No. 6,142,063 by Beaulieu et al.
  • the filter cartridge of Sylvan et al. is small and compact, yet allows a high water flow rate.
  • a highly permeable coffee filter is provided.
  • the filter can be formed from a synthetic non-woven and water-permeable material such as polypropylene or polycarbonate fibers, selected to be strong and self- supporting when wet.
  • the cartridge is generally hermetically sealed above and optionally below the dry coffee or tea held in the filter so as to preserve product freshness.
  • the upper cartridge sealing membrane and lower sealing membrane, if present
  • the hollow tube delivers low- pressure hot water that subsequently enters and exits the cartridge.
  • a gasket positioned around the water injection tube contacts the cartridge's upper sealing membrane to establish a pressure seal. This seal allows adequate water pressure, e.g., between 0.1 and 0.5 bar, to be maintained over and through the bed of coffee grounds and support filter to push the coffee beverage out of the cartridge.
  • This technology relates to a coffee bean composition.
  • composition includes ground and sized coffee bean particles having an upper size- limited, truncated Gaussian distribution of particle sizes.
  • This technology also relates to a filter cartridge assembly containing ground and sized coffee bean particles, wherein the ground and sized coffee bean particles have an upper size-limited, truncated Gaussian distribution of particle sizes.
  • the filter cartridge assembly is configured for brewing in an automated coffee brewing machine.
  • This technology further relates to a method of brewing a coffee beverage.
  • the method involves providing a filter cartridge assembly containing ground and sized coffee bean particles having an upper size-limited, truncated Gaussian distribution of particle sizes, positioning the filter cartridge assembly in a brewing machine, and brewing the ground coffee bean particles to produce a coffee beverage.
  • This technology relates to ground coffee particles produced from coffee beans, in which the particles are suited for use in any brewing assembly or technique in which maximum extraction of coffee constituents (e.g. , flavor, caffeine, antioxidants) and flow rate is desired.
  • the ground coffee particle composition is used for brewing in coffee filter cartridges (also known as coffee
  • filter pods and "K-cups”
  • Such filter cartridges can be placed in automatic brewing machines that supply low-pressure heated water for brewing coffee and tea beverages and other drinks including hot chocolate.
  • size-separated and selected ground coffee bean particles are placed in a brewing machine, and heated water is passed through a bed of the particles to produce a beverage.
  • the size- separated coffee particles of the present technology can be obtained by fractionating, e.g., size-sieving, a heterogeneous and generally Gaussian distribution of particle sizes (produced during coffee bean grinding) to remove the uppermost range of particle sizes.
  • Coffee bean particles that are ground to a suitable weight average particle size for brewing in filter cartridges with the brewing machines described herein originally include a substantial percentage of particles larger than 600 microns, 650 microns, or even 700 microns. These large particles are less useful than smaller particles because they release extractable constituents from the coffee bean (e.g., flavor, caffeine, antioxidants) more slowly than small particles. In the present technology, the larger particles are removed from a heterogeneous population of particle sizes to enable the brewing of stronger coffee, gram for gram.
  • the peak particle size in the coffee particle population remains the same while only the upper end of the generally Gaussian distribution of particle sizes is truncated, i.e., removed (see Figure 2 in which particles larger than 500 microns are removed). This is important because the remaining particles are ideally sized for effective brewing with heated water at low pressure (a necessary condition of certain brewing methods).
  • fine-grinding of coffee beans to a smaller average particle size as illustrated in Figure 2 has been found unworkable given existing filter cartridges and the low pressure of heated water in certain automatic coffee machines. More specifically, if smaller particles are placed in a filter cartridge, as the brewing process proceeds, the rate of coffee flow from the cartridge rapidly slows or even ceases.
  • Figure 1 shows particle distribution histograms for sieve-fractionated Breakfast Blends of Green Mountain (GM) (narrow bar), New England Coffee (NE) (medium bar), and Maxwell House (MH) (wide bar).
  • GM Green Mountain
  • NE New England Coffee
  • MH Maxwell House
  • Figure 2 shows a Gaussian distribution of coffee particle sizes generated from a sieving analysis of Maxwell House "Breakfast Blend” (continuous line).
  • the shaded portion of the distribution curve represents coffee particles larger than 500 microns that have been removed from the balance of the coffee by sieving.
  • the dashed line curve shows a theoretical Gaussian distribution having a similar width and size heterogeneity to the test curve, where the distribution would be similarly substantially free of particles larger than 500 microns.
  • This technology relates to a coffee bean composition.
  • composition includes ground and sized coffee bean particles having an upper size- limited, truncated Gaussian distribution of particle sizes.
  • particle size refers to ground coffee bean particles that have diverse and irregular shapes and widely varying sizes depending upon the coffee bean grinding method and machine settings. Particle size is defined and determined herein by the physical size of coffee particles as measured by particle retention or passage on calibrated sieves that have measured mesh size openings, where a particle will either pass through (and therefore be smaller than) or be retained by (and therefore larger than) a certain sieve whose size openings are measured and known.
  • Coffee particle sizes are defined to be within a certain size range (aka, "size window") determined by a particle's ability to pass through one sieve with larger mesh openings or 'holes" and not pass through a second sieve with smaller mesh openings. For example, coffee particles passing through a U.S. Standard No. 30 sieve but not through a No. 35 sieve are smaller than 600 microns but larger than 500 microns while coffee particles passing through a U.S. Standard No. 35 sieve but not passing through a No. 40 sieve are smaller than 500 microns but larger than 425 microns.
  • a "weight average particle size” can be assigned to such particles as described below. For purposes of approximation, that weight average size is the arithmetic average or mean between the two sieve size openings, i.e., for these 500 and 425 micron openings, a value of approximately 463 microns is assigned.
  • coffee particles are tested for their sizes using U.S. Standard particle sizing sieves.
  • Sieves are orbitally shaken and impacted (tapped approximately once per second to facilitate passage of particles) for an interval of at least 15 minutes on a sieve shaker machine.
  • sized refers to particles which have been separated (or fractionated) on the basis of size using any suitable method.
  • Gaussian distribution refers to a distribution generally having the shape of a normal curve or a normal distribution, sometimes referred to as a "bell curve," with a finite mean and variance.
  • a Gaussian distribution does not need to exhibit a perfect bell-shaped curve and the height and width can vary.
  • the Gaussian distribution can also be skewed (for example, positively or negatively) to result in an asymmetric distribution.
  • a skewed Gaussian distribution of ground coffee bean particles can be obtained when, for example, large particles are removed, re-ground to smaller particle sizes, and added back to the ground coffee bean composition.
  • weight average particle size and its "size distribution” as used herein is determined with respect to calibrated reference sieve sizes as described herein. Weight average determinations by sieving herein are determined relative to pairs of neighboring sieve size openings. A sieve opening is the measured distance separating adjacent strands in a sieve wire mesh. For the purposes of definition and approximation herein, a group of particles passing through a first calibrated sieve size and not passing through the next smaller calibrated sieve ⁇ e.g., passing through a No. 35 sieve but not passing through a No.
  • truncated distribution of particle sizes or “truncated particle size distribution” or simply “truncated size distribution” refers broadly to both a statistically restricted and physically restricted (i.e., size-limited) particle distribution measured for coffee particle sizes in a portion of ground (aka, “milled") coffee beans.
  • a "truncated distribution” is a conditional distribution with one or more domain or boundary limits that result from restricting the domain of a probability distribution, e.g., the upward or downward size limit of coffee particles.
  • grinding of coffee beans tends to produce a more or less Gaussian distribution of particle sizes that is reflected in a bell-shaped curve when the weight distribution (plotted on the y-axis) for the various sized particles is plotted against particle size on the x-axis.
  • a "truncated Gaussian distribution" is obtained if large particles above a certain limit size ("upper size-limited”), or small particles below a certain size limit (“lower size-limited”), (or both the largest and smallest particles) are physically removed (e.g., by size-sieving).
  • Truncated distributions arise in the real world and in practical statistics in cases where the ability to record, or even to know about occurrences is limited to values that lie above or below a given threshold or within a specified range.
  • an "upper size-limited truncated Gaussian distribution” refers to a distribution of particle sizes in which a portion of a Gaussian distribution at the large particle size end of the distribution is removed.
  • single serving amount has two alternative meanings depending upon the context.
  • the term can refer to the weight of ground coffee bean particles (or tea leaves etc), e.g., between about 5g and about 15g of ground coffee beans, placed in a filter cartridge for brewing a single serving of coffee beverage.
  • the term refers to the volume or weight of water used in brewing a single serving of coffee beverage.
  • the term "single serving" can refer to a selectable quantity of water or quantity of beverage that is brewed during one cycle of an automatic brewing machine that is designed and electronically programmed to dispense and propel a pre-measured quantity of heated water through a removable filtering cartridge (the cartridge being either disposable or refillable), in which the filtering cartridge typically contains a quantity of coffee grounds or tea leaves or other beverage-forming ingredient(s) sufficient for brewing a single serving of a beverage.
  • This serving volume or weight can be highly variable, e.g., between about 4 oz and about 12 oz of heated water, depending upon the personal preferences of the coffee drinker. If a specific volume is not specified, a single serving of coffee is considered to be between about 6 and 8 fluid ounces.
  • the term "single serving" can also used as an adjective-like term. Accordingly, it may be used to describe, modify or delimit the definition of another device such as "single serving filter cartridge" in which the filter cartridge is suitably sized for insertion and removal from a brewing machine designed for brewing single servings.
  • high quality coffee beans may be selected, and these beans may be carefully roasted and stored to protect against flavor degradation.
  • the composition includes roasted ground coffee bean particles.
  • Typical grinding equipment and methods for grinding roasted coffee beans are described, for example, in Sivetz & Foote, "Coffee Processing Technology", Avi Publishing Company, Westport, Conn., Vol. 1, pp. 239-250 (1963).
  • ground coffee bean particles are separated on the basis of size to obtain the upper size-limited, truncated Gaussian distribution of particle sizes.
  • the ground coffee bean particles having the upper size- limited, truncated Gaussian distribution of particle sizes of the present technology are fractionated coffee particles which are obtained by fractionating a heterogeneous and generally Gaussian distribution of particle sizes (produced during coffee bean grinding) to remove the uppermost range of particle sizes.
  • Any suitable method of fractionating may be used including, but not limited to, size sieving (or screening) and air classifying.
  • Air classifiers rely upon air drag and particle inertia, which depends upon particle size, to facilitate the separation of different sizes of particles.
  • the larger particles are removed from a heterogeneous population of particle sizes to enable the brewing of stronger coffee, gram for gram.
  • the peak particle size in the coffee particle population remains the same while only the upper end of the Gaussian distribution of particle sizes is truncated, i.e., removed.
  • the particles remain sized for effective brewing with heated water at low pressure, as both the extraction of coffee constituents and flow rate is maximized.
  • the weight average particle size in the upper size-limited, truncated Gaussian distribution is between about 300 microns and about 550 microns. In another embodiment, the weight average particle size in the upper size-limited, truncated Gaussian distribution is between about 350 microns and about 550 microns. In yet another embodiment, the weight average particle size in the upper size-limited, truncated Gaussian distribution is between about 300 microns and about 450 microns.
  • the weight average particle size is between about 300 microns and about 350 microns, between about 300 microns and about 400 microns, between about 300 microns and about 425 microns, between about 300 microns and about 450 microns, between about 300 microns and about 500 microns, between about 350 microns and about 400 microns, between about 350 microns and about 425 microns, between about 350 microns and about 450 microns, between about 350 microns and about 500 microns, between about 350 microns and about 550 microns, between about 400 microns and about 450 microns, between about 400 microns and about 500 microns, or between about 400 microns and about 550 microns.
  • composition includes less than about 10% by weight of particles larger than about 600 microns.
  • weight average particle size in the upper size-limited, truncated distribution is also between about 350 microns and about 550 microns.
  • particle size is based on the particles retained on a U.S. Standard No. 30 sieve.
  • the composition includes less than about 25% by weight of particles larger than about 600 microns.
  • the composition includes less than about
  • the composition includes less than about 15% by weight of particles larger than about 600 microns. [0031] In one embodiment, the composition includes less than about 5% by weight of particles larger than about 600 microns.
  • the composition includes less than about 25% by weight of particles larger than about 550 microns.
  • the composition includes less than about
  • the composition includes less than about 15% by weight of particles larger than about 550 microns.
  • the composition includes less than about 10% by weight of particles larger than about 550 microns.
  • the composition includes less than about
  • the composition includes less than about 25% by weight of particles larger than about 500 microns.
  • the weight average particle size in the upper size-limited, truncated Gaussian distribution is between about 300 microns and about 450 microns.
  • the particle size is based on the particles retained on a U.S. Standard No. 35 sieve
  • the composition includes less than about 20% by weight of particles larger than about 500 microns.
  • the composition includes less than about
  • the composition includes less than about 10% by weight of particles larger than about 500 microns.
  • the composition includes less than about
  • the composition includes less than about 25% by weight of particles larger than about 450 microns.
  • the composition includes less than about 20% by weight of particles larger than about 450 microns.
  • the composition includes less than about 15% by weight of particles larger than about 450 microns. [0045] In another embodiment, the composition includes less than about 10% by weight of particles larger than about 450 microns.
  • the composition includes less than about
  • the composition includes less than about 25% by weight of particles larger than about 400 microns.
  • the composition includes less than about
  • the composition includes less than about 15% by weight of particles larger than about 400 microns.
  • the composition includes less than about 10% by weight of particles larger than about 400 microns.
  • the composition includes less than about
  • the particles have been separated on the basis of size using at least one particle sieve. At least one particle sieve prevents passage of particles larger than approximately 600 microns while allowing passage of particles smaller than 600 microns. At least another one particle sieve prevents passage of particles larger than approximately 500 microns while allowing passage of particles smaller than 500 microns.
  • the composition includes ground coffee bean particles having a single upper size-limited, truncated Gaussian distribution of particle sizes.
  • the composition includes ground coffee bean particles having two or more upper size-limited, truncated Gaussian distributions of particle sizes, wherein portions of the distributions are combined to form a blend of particle sizes.
  • composition of the present technology can be provided as a single serving size or as a bulk package including multiple servings of coffee beverage.
  • This technology also relates to a filter cartridge assembly containing the ground and sized coffee bean particles of the present technology which have an upper size-limited, truncated Gaussian distribution of particle sizes.
  • the filter cartridge assembly is configured for brewing in an automated coffee brewing machine.
  • the filter cartridge assembly is sized to hold a single serving amount by weight of the coffee bean composition.
  • a single serving of ground coffee bean particles may comprise between about 5g and about 15g, or between about 8g and about 14 g, or between about 9g and about 12g of the coffee bean composition.
  • Filter cartridge assemblies also known as coffee “filter pods” and “K- cups" are known in the art and are described, for example, in U.S. Pat. No. 5,325,765 to Sylvan et al., which is hereby incorporated by reference in its entirety.
  • the term "filter cartridge” or “filter cartridge assembly” as used herein refers to both reusable and disposable cartridges. Most filter cartridge assemblies are fabricated as disposable brewing-filtering units that are used once and discarded, containing ground (aka, milled) coffee beans in a single use, single serving, sealed unit.
  • the disposable filter cartridge typically includes an outer housing having a cover or lid, the housing and cover forming a chamber.
  • suitable filter cartridge assemblies also include refillable filter cartridges, which are refillable filter-baskets in a reclosable cartridge in which a durable filter holds and supports ground coffee in a chamber that is added to the basket shortly before brewing coffee.
  • the filter can be fabricated from finely perforated metal or wire mesh.
  • One example of a refillable filter cartridge assembly is the Solofill CupTM
  • Keurig® brewers http://www.keurig.com, which is hereby incorporated by reference in its entirety.
  • a needle-like hollow water injector is automatically inserted into the cartridge and a gasket- like seal around the injector prevents water leakage and maintains water pressure in either the disposable or refillable filter cartridge during brewing.
  • This technology further relates to a method of brewing a coffee beverage.
  • the method involves providing a filter cartridge assembly containing the coffee bean composition of the present technology, positioning the filter cartridge in a brewing machine, and brewing the coffee bean composition to produce a coffee beverage.
  • brewing machine refers to a coffee maker, especially a single serving coffee brewing machine that is designed, configured and arranged to hold the coffee filter cartridges described herein and to brew coffee.
  • Such brewing machines may be programmed to brew a wide range of volumes of coffee, as well as brewing a wide variety of different beverages including hot coffee, hot teas, hot chocolate and other hot or cold beverages.
  • a filter cartridge containing size-separated and selected ground coffee bean particles is placed in a brewing machine and brewed, wherein brewing comprises passing heated water through a bed of the particles to produce a beverage.
  • short duration, low pressure, hot water brewing is used.
  • an automated coffee brewing machine is configured, arranged and programmed to provide short duration, low pressure, hot water brewing (also referred to herein as the "forced drip" method).
  • disposable or reusable single serving cartridges are placed in a low pressure automatic brewing machine and brewed with a premeasured amount of hot water that is heated to a temperature of approximately 192°F.
  • Typical brewing machines are programmed to deliver between approximately 4 and 12 ounces of heated water that is typically forced downward through a filter cartridge under low pressure (0.1-0.5 bar) for a period of time sufficient to complete a programmed flow.
  • Brewing time typically ranges from 10 seconds to two minutes, and more typically ranges from 25 seconds to a minute.
  • a water injector generally in the form of a sharp hollow tube or needle, passes through one wall of the cartridge and is generally configured and arranged with a concentric flexible gasket to form a sealing fit with the upper wall of the cartridge.
  • the cartridge's cover is typically formed from a strong laminated polymer- foil composite film that is heat-sealed in place and eventually penetrated by the water injector tube just before brewing the beverage. A second puncture can be made in the cartridge to allow the brewed beverage to exit the filter cartridge.
  • Brewing parameters may be directly or indirectly programmed into an automatic coffee brewing machine.
  • short duration for brewing coffee bean particles refers to a short time interval during which heated water under low pressure is propelled through a coffee filter cartridge described in the present disclosure. This time period is usually determined indirectly because water flow time depends upon the "cup size" selected by the user. That is, most coffee brewing machines allow the user to choose from a menu in which different volumes of heated water are sent by the machine's water pump to and through the filter cartridge. Delivery of larger cup sizes of heated water requires a longer flow and brewing time than smaller volumes.
  • short duration brewing of an 8 oz serving of coffee beverage (in which approximately 8 oz heated water is propelled through a coffee filter cartridge) typically requires between approximately 30 and 60 seconds and seldom requires more than 90 seconds. In one embodiment, “short duration” is less than two minutes. In another embodiment, “short duration” is less than one minute.
  • low pressure relates to the amount of pressure exerted on heated water being propelled through a filter cartridge for the purpose of brewing coffee or tea.
  • water for brewing is typically pressurized to a low pressure ranging from approximately 0.1 to 0.5 bar (and typically not exceeding 1 bar, i.e., approximately 15 psi pressure).
  • a low pressure can be generated by use of an integral air pump that is regulated by pressure sensors that prevent excessively high and low pressures.
  • low pressure in the context of pressure used to propel heated water through a bed of coffee particles in a coffee filter cartridge means that the pressure is at least about 0.1 bar or at least about 1.5 psi (pounds per square inch) of pressure but it is less than about 1 bar (about 15 psi).
  • the pressure is also typically less than about 0.6 bar (approximately 7 psi pressure or less) such as 0.4 bar, 0.3 bar, 0.2 bar or 0.1 bar.
  • Ranges of low pressure can include from 0.1 bar to 0.6 bar, 0.1 bar to 0.3 bar, 0.1 bar to 0.4 bar, 0.2 bar to 0.4 bar, 0.2 bar to 0.5 bar, 0.3 bar to 0.5 bar, or 0.3 bar to 0.6 bar, for example.
  • the propelling water pressure may range from 0.1 to 0.5 bar, 0.2 to 0.5 bar, 0.3 to 0.5 bar, or in some instances could be increased to a pressure of as much as between 0.5 and 1.0 bar.
  • This minimally pressurized coffee brewing method may be descriptively termed "forced-drip” or "pressure -drip” and is distinguished from the well established high pressure coffee brewing methods such as the espresso brewing method that typically utilizes approximately 9-20 bar pressure to propel hot water through a bed of fine coffee grounds. Therefore, espresso brewing pressures are typically 20 to 50-fold greater than the forced drip pressures utilized in brewing either disposable or refillable coffee filter cartridges described in one embodiment of the present technology.
  • the Keurig Corporation is a prominent manufacturer of multiple models of forced drip-type coffee machines that utilize so- called "K-cup" coffee filter cartridges.
  • the improvement of ground coffees described herein for use in K-cups is equally applicable to coffees used in other filter cartridges placed in other forced drip automatic brewing machines. Numerous examples of other forced drip brewing machines are described, for example, at:
  • the brewing machine propels heated water under low pressure through a bed of coffee particles in the cartridge in a short period of time, e.g., approximately one minute or less.
  • extractables coffee bean constituents
  • This distribution in the field of statistics is known as a "truncated Gaussian distribution" in which the upper end of the size distribution containing large particles is removed, i.e., truncated.
  • brewing a single serving amount by weight of the ground coffee bean particles having an upper size-limited, truncated Gaussian distribution of particle sizes releases a greater amount of coffee bean extractable substances than brewing the same amount by weight of a non-truncated (i.e. , normal) Gaussian distribution of otherwise identical roasted ground coffee bean particles.
  • extraction refers to the movement of diffusible and/or soluble substances from the interior and/or exterior of coffee bean particles during brewing the particles in an aqueous medium, e.g., in hot water at a coffee brewing temperature such as 192°F. These terms are meant to include cold water extraction as well as hot water extraction, although the latter is more common than the former. Brewing facilitates
  • extractables from the roasted coffee bean include but are not limited to color agents, aroma agents, flavor components, caffeine, chlorogenic acid (CGA) antioxidants, lipids, amino acids, diterpenes, and trigonelline (vitamin B6 derivative).
  • extractables include but are not limited to color agents, aroma agents, flavor components, caffeine, chlorogenic acid (CGA) antioxidants, lipids, amino acids, diterpenes, and trigonelline (vitamin B6 derivative).
  • Efficient extraction requires that greater than 50% and preferably between 75% and 100% of the total available extractable level of any specific agent (such as caffeine or CGA) be transferred from coffee bean particles to a surrounding aqueous medium.
  • the extractable substances are selected from the group consisting of color agents, aroma agents, flavor agents, caffeine, chlorogenic acid antioxidants, amino acids, diterpenes, trigonelline and combinations thereof.
  • Color agents are produced by pyrolysis to carbon and miscellaneous browning products.
  • Aroma agents are described, for example, at http://www.coffeeresearch.org/science/aromamain.htm, which is hereby incorporated by reference in its entirety.
  • Such aroma agents include, but are not limited to, furans, pyrazines, thiazoles, pyrroles, thiophens, and thiazoles, such as (E)-B-Damascenone, 2-Furfurylthiol, 3-Mercapto- 3-methylbutylformate, 3- Methyl-2-buten-l -thiol, 2-Isobutyl-3-methoxypyrazine, 5-Ethyl-4-hydroxy- 2-methyl- 3(2H)-furanone, Guaiacol, 2,3-Butanedione (diacetyl), 4-Vinylguaiacol, 2,3- Pentanedione, Methional, 2-Isopropyl-3-methoxypyrazine, Vanillin, 4-Hydroxy-2,5- dimethyl- 3(2H)-furanone (Furaneol), 2-Ethyl-3,5-dimethylpyrazine,
  • the present technology relates to compositions, systems, and methods for increasing the yield of extractable coffee bean constituents from roasted and ground coffee bean particles during the course of brewing these particles, particularly in coffee filter cartridges configured and sized for use in an automated brewing machine.
  • Roasted coffee bean particles that are ground to particle sizes compatible with brewing in such machines have been packaged in filter cartridges and sold for a number of years.
  • the coffee particles in such cartridges have been analyzed and essentially Gaussian distributions ⁇ i.e., bell-shaped curves) of particle sizes have been found.
  • filter cartridges containing between approximately 5g and 15g of such roasted and ground coffee function adequately to hold and brew the coffee in such automated brewing machines. That is to say, heated water under a pressure of less than 1 atmosphere flows smoothly through the coffee grounds, and brewed coffee emerges from the cartridge during a brewing cycle that typically lasts between 30 seconds and a minute.
  • the brewing process has been improved by, for example, increasing the yield of extractable coffee bean constituents by engineering the distribution of coffee particle sizes in the filter cartridge.
  • Yield of ground coffee obtained on individual sieves in a stack of shaken sieves was determined by precision weighing of sieves before and then after 10, 15, and 20 minute intervals of sieve shaking. Fifteen minutes was generally sufficient sieving time (with shaking and tapping) to reach plateau weight values and thus complete the separation of coffee particles on stacked sieves ranging from a coarse U.S. Standard No. 20 sieve (850 micron openings) downward to a fine U.S. Standard No. 120 sieve (125 micron openings) during the sieving-fractionation of 50g quantities of ground coffee beans.
  • sieve openings ranged from 850 microns (No. 20 sieve) as the uppermost sieve to approximately 125 microns as the lowermost sieve (No. 120 sieve). More specifically, the following
  • Taylor sieves were used to fractionate commercially ground coffees and are listed by their U.S. Standard Numbers and their metric openings: No. 20, 850 microns; No. 25, 710 microns; No. 30, 600 microns; No. 35, 500 microns; No. 40, 425 microns; No.
  • Weight average particle sizes for the Green Mountain, New England and Maxwell House coffees differed significantly, i.e., 565 microns, 461 microns, and 475 microns, respectively. While the shapes of the particle distributions are bell- shaped or "Gaussian," the relative peak heights and widths of the distribution curves, i.e., their standard deviations, differ considerably among the three coffees. For example, while the Maxwell House and New England coffees share a similar weight average particle size (approximately 460-475 microns), the New England coffee has a somewhat narrower particle size distribution (smaller standard deviation) and greater peak height than the Maxwell House coffee. Three sieves (Nos.
  • each of the three commercial blends forms a genereally Gaussian distribution of particle sizes.
  • the largest particles in each distribution can be removed by sieving or any functionally equivalent process for separating out the larger particles.
  • the Gaussian distribution of particle sizes is "truncated" (on its right side/large particle end) thus forming the "truncated Gaussian size distribution" of the present technology.
  • the separated large particles can be re-ground to smaller particles for brewing by the low pressure (aka, "forced-drip") single serving coffee filter cartridge method described herein.
  • Such smaller coffee bean particles are brewed more rapidly, efficiently and therefore more effectively with the low pressure brewing method. That is, the smaller particles can more rapidly release desirable coffee bean constituents (e.g., caffeine, CGA, color and flavor) than particles that are substantially larger than 500 microns in the distributions shown in Fig. 1. From Table 1 , the reduction in weight average coffee particle size caused by removing particles larger than 500 microns (passing each of these commercial cartridge coffees through a U.S. Standard No. 35 sieve) has been calculated.
  • desirable coffee bean constituents e.g., caffeine, CGA, color and flavor
  • results for weight average particle size reductions are as follows: GM coffee - 565 microns was reduced to 350 microns; NE coffee - 461 microns was reduced to 389 microns; MH coffee - 475 microns was reduced to 381 microns.
  • a target for an improved weight average coffee particle size of between about 350 and 450 microns, or even between about 350 and 425 microns was achieved. It is significant that these weight average particle size reductions are large in light of the original commercial cartridge coffee particle sizes, e.g., reductions of about 100 microns or more, that are shown herein to produce a substantial increase in the level of coffee bean extractables found in a cup of coffee.
  • removing large coffee particles by sieving for example does not generate the problematic filter-clogging smaller particles produced by grinding coffee beans more finely to reduce weight average particle size (illustrated in Figure 2).
  • the elapsed time varied between approximately 16 seconds (for free flow of 225-230 ml water without a coffee filter cartridge present in the machine) to approximately 50 seconds for the same amount of water flowing through a mixed bed of small and larger coffee particles. This time provided an indication of relative resistance to water flow through different filter cartridges.
  • the larger coffee particles e.g., 500-700 microns
  • smaller coffee particles e.g., 350 microns and smaller, significantly retard coffee flow through and out of the filter cartridges.
  • Very small coffee particles tend to clog either the cartridge's filter or the coffee particle bed itself (or both), and either extend the brewing time or stop coffee flow altogether depending upon their abundance, i.e., the proportion of very small versus larger coffee particles.
  • an espresso coffee brewing machine operates with 190°F ⁇ 4° water (essentially the same temperature used in the present example) but is typically pressurized to a 20-50-fold higher level ⁇ e.g., 10-20 atm or bar pressure).
  • An espresso machine is able to successfully brew approximately 7g ground coffee whose average particle size is as small as 200 microns to produce one ounce of an intensely flavored and concentrated coffee beverage in approximately 25- 30 seconds. Again, this pressure is many-fold greater than that used in the presently described process and is able to force water through a coffee bed composed of particles that are small enough to block water flow through the filter cartridges described and modified in the present disclosure.
  • Visible light spectrophotometry was used to measure coffee color extracted from the ground particles (absorption of light (optical density, i.e., OD) at 550nm and 600nm wavelengths for the undiluted coffee), while UV spectrophotometry of 200-fold aqueous dilutions of the same coffee samples allowed quantitation of the levels of extracted caffeine (274nm wavelength peak) and extracted chlorogenic acids (aka, CGA antioxidants, at their 325nm wavelength peak).
  • the CGA antioxidants are natural phenolic antioxidants in green coffee beans with health benefits attributable to their ability to beneficially modulate glucose uptake in the GI tract and control the accompanying insulin increase in the bloodstream. CGA levels are reduced in roasted compared to green coffee beans owing to its oxidation during roasting.
  • Table 2 provides results comparing brewing of the "Breakfast Blend" coffee particles in filter cartridges produced by Green Mountain (GM) and New England Coffee Company (NE), and containing approximately 8.9g and 1 1.8g coffee grounds, respectively.
  • sample numbering e.g., 1-1 and 1-2
  • the first number identifies the coffee filter cartridge sample while the second number (following the hyphen) indicates either the first or second brewing of that cartridge with 8 oz water at 192°F. Normalization numbers (in parentheses) allow comparison of the second with the first brewing.
  • the NE cartridges provide coffee beverage with a 56% greater caffeine level and a 61% greater CGA level than the GM cartridges. These 56% and 61% greater caffeine and antioxidant levels for NE cartridges substantially exceed the 30%> greater loading of coffee grounds in the NE cartridges. It is believed that the smaller 461 micron average diameter NE coffee particles are better suited (sized) for extracting and delivering substantially greater coffee color, caffeine and CGA antioxidant than the larger 565 micron average diameter GM particles.
  • Table 2 were viewed in light of the differences in their average particle sizes in Table 1. From these comparisons, it was determined that controlling the distribution of coffee particle sizes contained in a single serving filter cartridge could be used to beneficially increase coffee beverage color, flavor, caffeine and CGA levels when brewed in a Keurig-type automatic coffee brewing machine.
  • Duplicate weighed portions (lO.OOg each) of three coffees (the unsieved coffee, the No.35 sieve-passed coffee and the No.35 sieve-retained coffee) were successively placed in a refillable filter cartridge basket. That basket, a Solofill CupTM (http://www.solofill.com, which is hereby incorporated by reference in its entirety) is designed and sized to fit the Keurig brewer used herein and includes a porous mesh exterior that mimics the disposable filter cartridge.
  • the coffees were brewed with 8 oz heated water (192°F) using the same Keurig model B70 described above. Brewed coffees were collected, processed and analyzed by spectrophotometer as described above for the coffees in Table 2. With sample numbering, e.g., 1-1 and 1-2, the first number identifies a coffee sample loaded into the SolofillTM basket while the second number (following the hyphen) indicates either the first or second brewing of that coffee sample with 8 oz water at 192°F. The data are provided in Table 3 below. Table 3. Spectrophotometric Measurement of Extractables Following
  • the water flow/brewing time for passage of 8 oz coffee was substantially shortened to a very acceptable time ranging between 35-45 sec for the three cartridges compared to the 78-95 sec measured initially (see above) using the refillable SolofillTM baskets.
  • the caffeine and CGA levels extracted from the sieved coffee averaged approximately 16% and 19%> higher, respectively, and the color level 33% higher than those levels extracted from the same variety of unsieved coffee in the same disposable filter cartridges. It is believed that the favorable increase in the level of coffee extractables found using sieved coffee particles ( ⁇ 500 microns) will be even greater when the filter cartridges are commercially produced (without resealing the cartridges with resin) because these repaired cartridges showed obvious leakage of liquid at the resin-resealed site during brewing.
  • Results presented in Table 4 below extend the experimental findings presented in Table 3.
  • ground coffee was removed from filter cartridges (New England Coffee Company's Breakfast Blend) and sieved through a U.S. Standard No. 35 sieve (500 micron openings) while in Table 4, coffees marketed by four prominent companies were removed from K-cups and sieved through a U.S. Standard No. 30 sieve (600 micron openings).
  • Group C Green Mountain Coffee Roasters® Dark Magic
  • Normalization numbers are provided for the purpose of easy comparison. These numbers are calculated after averaging the values for duplicate samples, and enable comparison of coffees brewed from sieved versus unsieved coffee particles. Values for unsieved coffee particles are assigned a value of 1.00 for purposes of comparison. It is interesting that with the first two coffees (Groups A and B), the flow times for 8 oz water brewing lO.OOg of the sieved coffee particles is considerably greater (2-3 fold) than for the unsieved particles. However, with the remaining coffees (Groups C and D), the flow times for sieved and unsieved coffee particles are not significantly different.
  • the Group A and B coffees contain higher levels of very small particles that participate in clogging of the mesh support in the SolofillTM brewing basket.
  • Table 3 and given the data and results from Table 4, it is evident that sieving of a normal Gaussian distribution of coffee particles to produce a truncated distribution of particles can be valuable for significantly increasing the level of coffee extractables during the brewing of coffee as described herein.
  • This brewing generally employs low pressure water as described above, and occurs in a period of time in which the flow of water through a filter cartridge does not exceed 2 minutes.
  • One example of a coffee machine that can be used to carry out the presently described brewing process is the Keurig model B70 coffee brewing machine.
  • GMD-2a 24 219 1.081 (1.10 av) 0.894 (1.17 av) 0.478 (1.19 av)
  • NOS-2a 25 218 0.922 (1.1 1 av) 0.891 (1.17 av) 0.566 (1.18 av)
  • Group B Unsieved (l a, lb) & #30 Sieved (2a, 2b) Caribou Coffee® Mahogany
  • Group C Unsieved (l a, lb) & #30 Sieved (2a, 2b) Green Mountain® Dark Magic
  • Group D Unsieved (la, lb) & #30 Sieved (2a, 2b) Newman's Own® Special Blend Average values (in parentheses) are calculated for duplicate sieved samples that have been normalized to the average values for duplicate unsieved samples (assigned a value of 1.00 for comparison)
  • Example 5 Effect of Blending Different Particle Sizes of Ground Coffee on
  • a workable weight average particle size range as characterized herein should be 350-450 microns such as the coffee particle distributions measured with the NE and MH commercial filter cartridges after their coffees have been sieved through U.S. Standard No. 35 and 30 sieves with 500 and 600 micron openings. Conversely, however, it is
  • oversized coffee particles such as the 565 micron weight average particles found in GM Breakfast Blend cartridges (Table 1).
  • Large coffee particles allow accelerated passage of hot water. This can be a disadvantage because extractive diffusion of coffee components from such large particles into the passing hot water is slower than with small particles. Slower diffusion and slower extraction coupled with a shorter brewing time (owing to the rapid water flow through a bed of larger particles) reduces the strength of the resulting brew. This is evident in Table 2 where the strength of the NE coffee can be compared with the GM coffee. Flow time for the NE coffee filter cartridges (NE 1-1 and 2-1) averaged 40 seconds compared with 27 seconds for GM 1-1 and 2-1.
  • the amount of time required for water and newly brewed coffee to emerge from the filter cartridges used in the present disclosure that enable brewing of ground and size-separated coffee particles described herein depends upon a number of parameters. These include the volume of water selected in the coffee machine for brewing a serving of beverage, the magnitude of water pressure operating in the brewing machine, the amount of ground coffee placed in a coffee filter cartridge and, importantly, the sizes of coffee particles selected and their abundance as described herein. The latter parameters are at the core of the present technology. Significantly variable amounts of very small coffee particles (e.g., 250 microns and smaller) may be produced in the normal course of milling different varieties and different roasts of coffee beans (dark vs. medium vs. light roast).
  • these very small coffee particles tend to slow the flow of water through a filter cartridge (extending coffee brewing time). It has been found herein that with different varieties of commercially ground coffees packaged in disposable filter cartridges (e.g., K- cups), the brewing time for a selected volume of coffee (e.g., 8 oz) may vary significantly (e.g., from 20 to 40 sec). If such ground coffees are further sieved through a U.S. Standard No. 35 sieve (eliminating particles larger than 500 microns according to the present technology), the resulting rate of water flow and brewing time for these coffees in filter cartridges may be too slow using the coffee brewing machines described herein (employing only low pressure water for brewing).
  • coffee particle sieving can be usefully adjusted or
  • the coffee particle size at which the Gaussian distribution is truncated can be adjusted, i.e., selected.
  • This selection can be used to determine water flow rate and thereby coffee beverage brewing time using filter cartridges containing different varieties of ground coffee containing different amounts of flow rate-affecting "fines.”
  • a U.S. Standard No. 35 or a No. 30 sieve may be utilized to remove larger coffee particles. The remainder of smaller particles passing through the sieves (500 micron and 600 micron thresholds, respectively) is used for brewing coffee beverages. Brewing machine tests have shown that with coffee particles passed by a U.S. Standard No.
  • the loss of larger particles may result in slowing of water flow though a filter cartridge.
  • brewing time for a 6-8 oz serving of coffee beverage may double from a normal interval of approximately 40 seconds to an extended interval of 80 seconds or more. If water flow and brewing time with a filter cartridge has become too slow and requires acceleration, the proportion of larger particles in the coffee cartridge can be increased to correct the problem.
  • One means of achieving that objective is to combine and blend suitable proportions of two different truncated Gaussian distributions of coffee particle sizes in which the two distributions have different upper limits for particle size. For example, ground coffee bean particles that have been sieved through a U.S. No.
  • a process for removing the largest 20% to 40% by weight of coffee particles from a particle population based on using a standard sieving process.
  • the process takes a substantially Gaussian distribution of coffee particles and utilizes a standard mechanical sieving process to achieve truncation of the particle size distribution that leaves one side of the distribution (with smaller particles) substantially intact.
  • Gaussian distribution of coffee particles that has been depleted of the larger coffee particles that are slower to release water-extractable components can provide certain advantages in low pressure (aka, 'forced drip") brewing of coffee particles packaged in single serving coffee filter cartridges.
  • espresso brewing utilizes very finely ground coffee (e.g., 200 micron particles) where only 20-25 seconds are typically available for extracting constituents from the coffee particles.
  • coarsely ground coffee beans e.g., 1.0 - 1.3 mm particles
  • French press brewing allows the coffee grounds to be exposed to hot water for a substantial period of time, e.g., 4-6 minutes, rather than 20 seconds.
  • brewing methods including drip and percolator brewing where coffee particles are exposed to heated water for an intermediate period of time, e.g., 2-3 minutes, and medium sized coffee particles are most suitable.
  • drip brewing only the force of gravity is available to move hot water through a bed of coffee grounds.
  • Finely ground coffee e.g., 200-300 micron particles
  • a single serving coffee filter cartridge containing approximately 10-12g of ground coffee particles is placed in an automatic coffee brewing machine (e.g. , a Keurig-type machine) and exposed to a forced flow of heated water (e.g., 192°F) under low pressure.
  • heated water e.g., 192°F
  • the heated water extracts a variety of coffee bean components during the water flow/brewing time that may vary between approximately 30 and 60 seconds. This time period is longer than traditional espresso brewing (20 sec) but considerably shorter than drip, percolator and many other brewing methods.
  • any coffee brewing machine that accommodates single serving coffee filter cartridges, it may be desirable to increase coffee beverage flavor intensity, caffeine content and/or CGA antioxidant level in a cup of coffee.
  • the level of these components can be increased by increasing the amount of ground coffee packaged into each filter cartridge or alternatively improving the efficiency of extracting these components from a given amount of ground coffee particles.
  • milling coffee beans to a smaller particle size is undesirable because that typically results in clogging of the cartridge's filter material, retarded filtration and extended brewing time.
  • the present technology utilizes a conventional ground coffee that has been ground, for example, to an approximate 400-500 micron particle size (weight average).
  • Coffee particles larger than 500 microns that have been shown to brew poorly in filter cartridges can be re-ground to smaller particles and included in filter cartridges.
  • Approximately 10% to 40% and more typically 20-30% of the total coffee can be removed by sieving away particles whose size exceeds a selected threshold target size, e.g., 500 microns or greater.
  • a selected threshold target size e.g. 500 microns or greater.
  • the dashed line curve in Figure 2 represents a theoretical Gaussian distribution having a similar width and size heterogeneity to the test curve, where the distribution would be similarly substantially free of particles larger than 500 microns.
  • this theoretical curve reaches a peak particle size near 250 microns.
  • Such coffee particles would be nearly as fine as an espresso grind.
  • Such small coffee particles consistently fail to brew in filter cartridges as described herein because 250 microns (and smaller) particles block water flow during brewing with low pressure heated water. Therefore, a strategy of grinding coffee beans to a small enough average particle size, e.g., 250 microns, to eliminate particles larger than 500 microns is not a viable strategy.
  • the resulting "truncated Gaussian coffee” has a substantially larger weight average particle size than 250 microns, i.e., 380 microns.
  • This coffee brews successfully in filter cartridges of the present technology using a Keurig model B70 coffee machine operating with low pressure water (approximately 0.5 bar as described by Duffy et al. in U.S. Pat. No. 6,672,200).

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Abstract

La présente invention concerne des compositions, des ensembles et des procédés pour l'infusion de particules de grains de café broyés, les particules de grains de café broyés ayant été séparées en fonction de leur taille de façon à produire une distribution Gaussienne tronquée des tailles de particules des particules de café.
PCT/US2015/044972 2014-08-14 2015-08-13 Distribution gaussienne tronquée de particules de café, ensembles cartouches, et utilisations de celles-ci Ceased WO2016025667A1 (fr)

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EP3511266A1 (fr) * 2018-01-15 2019-07-17 Axel Nickel Poudre de boisson et capsule contenant une matière de charge, en particulier destinée a la préparation de café
US11896025B2 (en) 2018-10-01 2024-02-13 The Folger Coffee Company Coffee composition and items made therefrom
CN111165632B (zh) * 2018-11-12 2023-03-14 内蒙古伊利实业集团股份有限公司 咖啡原料，咖啡饮料及其制备方法
GB2587321B (en) * 2019-08-15 2023-06-07 Douwe Egberts Bv Beverage ingredient containers, methods of making and methods of using the same
JP2024510664A (ja) * 2021-03-25 2024-03-08 ライト エリック 薄切りにされたコーヒー豆及びコーヒー薄切方法
KR102772986B1 (ko) * 2024-02-21 2025-02-24 김영기 분쇄 원두 입자 크기별 투입 시간 조절에 의한 커피 추출 방법

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